Impact of sarcoplasmic proteins on texture and color of silver carp and Alaska Pollock protein gels

Paker, Ilgin; Matak, Kristen E.

doi:10.1016/j.lwt.2015.04.045

Cited by 24 publications

(16 citation statements)

References 27 publications

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“…This was because FPI treatments contained both sarcoplasmic proteins (such as heme proteins and enzymes) and myofibrillar proteins, whereas surimi treatments only contained myofibrillar proteins. Comparable results were detected by Yongsawatdigul and Park (), Paker and Matak (), and Omana, Moayedi, et al () indicating a decrease in whiteness due to the presence of sarcoplasmic proteins. Park () and Chen () also found that protein additives affected the whiteness and the values varied among different additives.…”

Section: Resultssupporting

confidence: 54%

“…Cavenaghi-Altemio et al (2013) reported breaking force is most likely due to the functional performance of the protein type rather than the protein content. Likewise, Paker and Matak (2015) showed different additives have different effects on gels based on the composition of the protein used. Chen (2000) and Park (1994) demonstrated the addition of wheat gluten or whey protein concentrate made surimi gels more brittle, while plasma protein concentrate and egg white seemed to enhance the binding functionality of surimi through protein-protein interactions.…”

Section: Fracture Analysismentioning

confidence: 99%

“…Furthermore, different protein sources, such as FPI made from silver carp and surimi made from Alaska pollock, demonstrated that different additives have different effects on gel texture based on the refining methods. The addition of sarcoplasmic proteins into surimi negatively affected the gel qualities; however, gels prepared from silver carp FPI did not show as many adverse effects as in surimi gels (Paker & Matak, ). Kristinsson et al () reported sarcoplasmic proteins did not interfere with gel formation of fish protein isolate produced from pH shift, and gels also showed greater stability to lipid oxidation.…”

Section: Introductionmentioning

confidence: 99%

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Optimal blending of differently refined fish proteins based on their functional properties

Kobayashi

Park

2017

J Food Process Preserv

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Two different mixtures (Alaska pollock surimi with grass carp fish protein isolate (FPI) and grass carp surimi with grass carp FPI) were investigated for their compatibility and functionalities. As the proportion of FPI increased, it was observed surface hydrophobicity and surface reactive sulfhydryl (SRSH) content increased significantly, indicating the degree of fish protein unfolding prior to gelation was much higher than surimi alone. Comparable results were shown as measured by storage modulus (G 0 ) in oscillatory dynamic rheology, demonstrating the gelling temperature was reduced when the proportion of FPI increased. Effects of mixing surimi and FPI on gel functionality (hardness, cohesiveness, and whiteness) exhibited a linear pattern when the proportion of surimi was larger than or equal to that of FPI. However, there were no linear relationships when the proportion of FPI exceeded that of surimi. Practical applicationsCommercial surimi has been successfully used in the Western world over 30 years. Unlike surimi which is a refined fish myofibrillar protein composite, fish protein isolate (FPI) is a refined composite of myofibrillar protein and sarcoplasmic protein. The former is made by avoiding any chemical/ physical denaturation, while the latter can be made by inducing chemical denaturation and renaturation with pH shift. Even though FPI is not currently available in a commercial scale, it has a great potential to replace all or a part of surimi for the manufacture of fish protein gel products. This study reveals how to optimally mixed these two differently refined fish proteins based on their functional properties. The results suggested that blending surimi and FPI may be feasible only when the proportion of FPI does not exceed 50%.

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Section: Resultssupporting

confidence: 54%

Section: Fracture Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Optimal blending of differently refined fish proteins based on their functional properties

Kobayashi

Park

2017

J Food Process Preserv

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“…The first explanation might be that soluble proteins could have a negative steric effect on the formation of the mesh forming the protein gels, taking into account that surimi gels usually are stronger than gels obtained from unwashed fish muscle, even in presence of MTGase. Other possible explanations might be associated with an inhibitory effect on the enzyme activity by the presence of the soluble compounds (Parker and Matak, 2015). The causes for such inhibiting effect remain unclear, but might be caused by the hindering of the active sites on the surface of myofibrillar proteins; or an inhibitory effect on the MTGase activity by some of the soluble compounds, although there is no evidence for this.…”

Section: Effect Of Washing Cycles and Mtgase On Mechanical Propertiesmentioning

confidence: 99%

Effect of washing treatment and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins

Hernández-Robledo

Maldonado

Uresti-Marín

et al. 2016

CyTA - Journal of Food

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(2017) Effect of washing treatment and microbial transglutaminase on the gelling properties of blue crab (Callinectessapidus) proteins, CyTA -Journal of Food, 15:2, 165-170, DOI: 10.1080/19476337.2016 To link to this article: https://doi.org/10. 1080/19476337.2016 The effect of washing cycles and microbial transglutaminase on the gelation properties of crabmeat was evaluated. The blue crab (Callinectes sapidus) was cooked at 120°C for 30 min before obtaining the meat. Cooked meat was homogenized in a cutter with 0 (control) or 0.5 microbial transglutaminase (MTGase), stuffed in steel tubes and setted at 40°C for 30 min before cooking at 90°C for 15 min. Control samples were cooked directly at 90°C. Changes in color, mechanical properties (puncture test) and water holding capacity (WHC) were evaluated. Adding MTGase improved the mechanical properties of crabmeat gels after one or three washing cycles in both cooking processes (setting and cooked directly). The results suggest that a single washing process produces crab meat gels with good mechanical properties while maintaining soluble proteins, responsible for the distinctive flavor of crabmeat.Efecto de los tratamientos de lavado y la enzima transglutaminasa en las propiedades gelificantes de las proteínas de jaiba azul (Callinectes sapidus) RESUMENSe evaluó el efecto de los ciclos de lavado y la transglutaminasa microbiana en las propiedades de gelificación de la carne de jaiba. La jaiba azul (Callinectes sapidus) se coció a 120°C por 30 min antes de obtener la carne. La carne cocida se homogenizó en una cortadora cárnica con 0 (control) o 0.5% de transglutaminasa microbiana (TGasa microbiana), embutida en tubos de acero inoxidable e incubada a 40°C por 30 antes de cocerla a 90 ºC por 15 min. Se obtuvieron muestras control cocidas directamente a 90 ºC. Se evaluaron los cambios en color, propiedades mecánicas (prueba de punción) y capacidad de retención de agua. La adición de TGasa microbiana mejoró las propiedades de los geles de carne de jaiba después de aplicar un ciclo de lavado en ambos métodos de cocción (incubación y cocción directa). Los resultados sugieren que un solo proceso de lavado permite obtener geles cárnicos de jaiba con buenas propiedades mecánicas, al mismo tiempo que preserva las proteínas solubles, responsables del sabor característico de la carne de jaiba. ARTICLE HISTORY

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“…For example, potato starch has a greater concentration of amylopectin than wheat starch and therefore produces firmer and more cohesive gels (Kim & Lee, ). Gel‐strengthening properties of starch would be especially beneficial for protein gels made from chemically processed protein, such as proteins recovered using pH shift processes, or proteins containing nutritive additives, such as sarcoplasmic proteins, that may affect gel formation (Paker & Matak, ). Therefore, the aim of this study was to assess the impact of increasing amounts of potato starch (0, 5, 10, 15, 20 g/kg protein paste) on the functional, textural, and color properties of calcium‐enhanced myofibrillar protein gels.…”

Section: Introductionmentioning

confidence: 99%

Effects of starch concentration on calcium‐enhanced black bullhead catfish protein gels

Paker

Matak

2017

Food Science & Nutrition

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Calcium-enhanced protein recovered from black bullhead catfish was used to develop gels containing increasing amounts of potato starch (0-20 g/kg protein paste) and the effects of starch on functional, textural, and color properties were tested. Energy required to unfold protein groups was greater with the addition of 5 g starch/kg protein paste. Gels containing starch were harder, chewier, and less springy (p < .05) than gels without starch. For most measurements, regression analysis showed that increasing the starch concentration beyond 5 g/kg did not contribute to further significant textural changes. Torsional shear stress and strain along with Kramer shear force increased as the concentration of starch increased (R 2 = .79, .79, and .53, respectively).The addition of ≥10 g starch/kg protein paste resulted in darker gels and gels got darker as more starch was added (R 2 = .71). Results showed no benefit to increasing starch concentration in gels beyond 5 g starch/kg protein paste. K E Y W O R D SDifferential scanning calorimetry, protein gel, starch, texture profile analysis

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Impact of sarcoplasmic proteins on texture and color of silver carp and Alaska Pollock protein gels

Cited by 24 publications

References 27 publications

Optimal blending of differently refined fish proteins based on their functional properties

Optimal blending of differently refined fish proteins based on their functional properties

Effect of washing treatment and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins

Effects of starch concentration on calcium‐enhanced black bullhead catfish protein gels

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